Beetroot Samosa Recipe - Great British Chefs

This beetroot samosa recipe by Simon Hulstone makes for a light and satisfying canapé. Beetroot wrappers are filled with rich goat's curd and served on a disc of beetroot. The visual impact alone will wow your guests.

Ingredients

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Beetroot Samosa

2 golden beetroots, one must be 12cm in diameter, the other at least 4cm in diameter
2 red beetroots, one must be over 12cm in diameter, the other at least 4cm in diameter
50g of goat's curd
10g of truffle, grated
20ml of red wine
20ml of white wine
20ml of red wine vinegar
20ml of white wine vinegar
1 tbsp of black onion seeds
1 handful of chives
4 tbsp of olive oil

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Mandoline

Using a mandolin thinly slice one each of the golden and red beetroots. Cut the slices into 8cm squares and quickly blanch each colour separately in boiling water. Refresh in iced water

1 golden beetroot
1 red beetroot

Boil the red wine and red wine vinegar together and place the red beetroot in to the mix. Cool and allow to marinate for up to 2 weeks

20ml of red wine
20ml of red wine vinegar
1 red beetroot

Repeat the process with the white wine and white wine vinegar and the golden beetroot

1 golden beetroot
20ml of white wine
20ml of white wine vinegar

Cook the whole red and golden beetroots in boiling water and allow to cool. Slice into discs approximately 5mm thick and then cut out smaller discs, about 3cm in diameter. Mix the goat’s curd with the truffle

50g of goat's curd
10g of truffle

For the samosas, drain the beetroot squares on a tea towel and place a small amount of goats curd in the centre

Pull up all the corners to meet in the middle and squeeze together with finger and thumb, brush with oil and sprinkle with the seeds and herbs

1 handful of chives
4 tbsp of olive oil
1 tbsp of black onion seeds

Place on a disc of cooked beetroot the opposite colour to the samosa and serve

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Simon Hulstone

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

Goat's curd and beetroot samosa

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